Method

Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.

During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

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Comments, questions and tips

This was an easy and deliciously flavoursome (albeit a little spicy!) recipe. My only issue was that there seemed to be far too much stock liquid so even after boiling & simmering for over an hour, the consistency was still very watery - it didn't thicken like a curry sauce. That said, I omitted the desicated coconut (which may have absorbed some of it) & added lots of veg (aubergine, mushrooms, red peppers & sweet potatoes - highly reccommend doing this!) which may have added to the liquid. Next time I'll use 0.5L of stock & use coconut milk as others have done to hopefully achieve a thicker sauce - but flavour & ease, perfect.

pinkkann

22nd Sep, 2016

Normally the recipes I try are great and I give 4 or 5 stars. This one - not so much. I ate it in much the same way my dog eats her kibble when she looks at it as if to say "I'll eat it because I'm hungry but I am NOT happy about it" (she'd prefer treats only). Unfortunately, it was just me around that week so I ended up with 3 meals of it. It was filling but also had a weird after taste. Best I can say - it was edible.

mumplus1

24th Jan, 2016

5.05

I really enjoyed this..I'm starting on a vegan journey and this will really help me as it's delicious!
Ok so I added I small can of coconut milk and 800ml of water and it was perfect and not runny. The coconut milk makes it..I also used 3 tbs of Masala curry paste. I'll be making this again for sure

bruc044

13th Sep, 2015

3.8

I made this with yellow split peas by mistake though not sure they had yellow lentils locally. Took about 60 minutes of simmering before the peas had cooked soft enough but the flavour at the end was excellent. Not a strong coconut flavour but then I also used masala paste instead of korma. Would certainly make again.

chantelbaldry100

15th Jul, 2015

5.05

Really, really tasty. I followed the recipe exactly but couldn't find the recommended curry paste so used Tesco's Goan Masala paste instead. It worked really well but was probably a little bit spicier. Overall, a really easy, tasty, no-fuss meal.

Lbb00

10th May, 2015

I made this exactly as per the recipe then got distracted so it had a little longer to cook and was quite thick.
my cauliflower hating daughter loved it, it was very nice.

jollyboy

18th Dec, 2014

3.8

Lovely, and easy. I put mine in the slow cooker without the cauliflower . I steamed the cauliflower as I was cooking another meal for my anti-curry husband and added it at the last minute.
I ate this three days running , on the second day adding broccoli , green beans and peas. The third day .I had it for lunch with some toast! Definitely make it again

ClaireMG

11th Oct, 2014

Nice! After reading the comments I only added half a litre of stock and then a can of coconut milk, and reduced the masala paste to 2tbsp instead of 3. It still turned out a bit too watery, so took the lid off for 10 mins and added some cornflour. I soaked the lentils overnight, so they weren't hard as others have said.

florascutt

1st Apr, 2014

Really lovely recipe... I tweaked it a bit by: using half the stock amount + 1 x can of coconut milk and 1tbsp desiccated coconut. Also added 1 x fresh chilli with the onion, garlic etc, then a big bunch of baby spinach at the end to add a bit more colour. Oh and a dollop of mango chutney stirred in for good measure. Delicious!

niftypixie

1st Feb, 2014

4.05

Had this as a midweek meal. Used red lentils and a can of coconut milk instead of yellow lentils and desc coconut. Reduced stock and cooking time accordingly. Also used a tikka curry paste. Tasted good. Bit samey after a while, but we will cook again. Would be nice on the side of another curry.

Pages

Hi there thanks for your question, yes this recipe is suitable for slow cooking. We suggest 4-6 hours on low.

gillychitt

16th Feb, 2014

I have just had a go at this recipe, incorporating some of the tips offered . I used Thai curry paste and soaked the lentils pre cooking. I also pre cooked the cauliflower and added some peas. I used a can of coconut cream and added home made veg stock as I went along so as not to end up with watery curry. It is delicious!

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